Homemade Natto Using a Yogurt Maker - Japanese Food Anywhere You Go

Homemade Natto Using a Yogurt Maker - Japanese Food Anywhere You Go

I wanted to to eat a lot of natto even when not in Japan, so I used a yogurt maker in my attempts to recreate it.


Soy Beans
300 to 400 g
Powdered natto bacteria (Bacillus subtilis)
1 spoonful (using spoon provided in package)
If powdered natto bacteria is unavailable, use a pack of natto
1/4 pack


1. Rinse the soy beans and reconstitute overnight for 12 hours in water 3 to 4 times times the amount of soy beans.
2. Steam the reconstituted soy beans in a pressure cooker for 30 minutes.
3. Put soy beans into the yogurt maker while still warm, and a mixture of powdered natto bacteria and 1/2 to 1 tablespoon of cooled boiled water, then mix.
4. Without covering with the inner lid, cover with cheese cloth or a paper towel, and close the lid, leaving a slight gap for air to escape.
5. Set the yogurt maker to 105F/40C for 24 hours.
6. When a whitish film forms on the surface and the soy beans are stringy when pulled apart, it's done.
7. This is how it looks before storing in the refrigerator. Store in a container with a drainboard, if available, and let sit in refrigerator for 1 to 2 days.

Story Behind this Recipe

I want to be able to eat Japanese food whether I'm living in Japan or not.
Even if Japanese food is available, it is too expensive, and since the only solution is to make my own, I experimented with several methods and came up with this one.